Boll zugefügt
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mhd/23/09/01/boll.jpg
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<!DOCTYPE html>
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<html lang="de">
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<head>
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<meta charset="utf-8" />
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<meta name="viewport" content="width=device-width, initial-scale=1.0" />
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<title>freibier.cc</title>
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<meta charset="UTF-8">
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<link rel="stylesheet" media="screen" href="https://freibier.cc/style/fonts/HKGrotesk_2466/hk-grotesk.css" type="text/css"/>
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<link rel="stylesheet" href="../../../../style/freibier.css">
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</head>
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<body>
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<div id="wrapper">
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<div class="header">
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<input class="menu-btn" type="checkbox" id="menu-btn" />
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<label class="menu-icon" for="menu-btn"><span class="navicon"></span></label>
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<ul class="menu">
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<li><a href="../../../../mhd/">Rezepte</a></li>
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<li><a href="../../../../shop/">Shop</a></li>
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<li><a href="../../../../werwirsind.html">Wer wir sind</a></li>
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<li><a href="../../../../blog/">Blog</a></li>
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</ul>
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</div>
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<a href="../../../../index.html">
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<div class="logo">
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<img src="../../../../img/logo_freibier_cc_w.svg" alt="freibier.cc">
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<div class="centered">frei gebraut – frei verfügbar – frei verkäuflich</div>
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</div>
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</a>
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<div class="row">
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<div class="column left">
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<h2>Boll Hype</h2>
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<h3>MHD: 01.09.2023</h3>
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<p>
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Das Bier zum Kunstprojekt "Broken Boll" von Max Erl und Jakob Friedl.
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</p>
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<h4>Eckdaten</h4>
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<ul>
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<li>Stammwürze: 11,0°P</li>
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<li>Datum des Sudes: 07.07.2023</li>
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<li>Brauerei: freibier.cc</li>
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<li>Pfannevollmenge: 300l</li>
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<li>Ausschlagmenge heiß: 260l</li>
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</ul>
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<h4>Brauwasser</h4>
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<ul>
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<li>Hauptguss: 170l</li>
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<li>Nachgüsse: Nach Bedarf</li>
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</ul>
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<h4>Schüttung</h4>
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<ul>
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<li>42kg Bio Pilsener Gerstenmalz, Weyermann, Bamberg, Charge X110-31110025-01</li>
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<li>3kg Bio CaraHell, Weyermann, Bamberg, Charge X053-33242025-01</li>
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</ul>
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<p>Bio-Kontrollstelle DE-ÖKO-037</p>
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<h4>Maischarbeit</h4>
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<ul>
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<li>Einmaischtemperatur: 55°C</li>
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<li>1. Rast: 55°C, 20min</li>
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<li>2. Rast: 62°C, 15min</li>
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<li>3. Rast: 72°C, 30min</li>
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<li>Abmaischen: 78°C</li>
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</ul>
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<h4>Würzekochen mit Hopfengabe</h4>
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<ul>
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<li>Kochzeit: 75 min</li>
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<li>Hopfengabe bei Kochbeginn: 120g Bio Hallertauer Tradition, 6,9% Alphasäure, Pellet Typ 90, Ernte 2020, Hopfen und mehr, Chargennummer BE29498 </li>
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<li>Hopfengabe nach 60min Kochzeit: 50g Bio Hallertauer Tradition, 6,9% Alphasäure, Pellet Typ 90, Ernte 2020, Hopfen und mehr, Chargennummer BE30503 </li>
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<li>Hopfengabe WHP: 130g Bio Hallertauer Tradition, 6,9% Alphasäure, Pellet Typ 90, Ernte 2020, Hopfen und mehr, Chargennummer BE30503 </li>
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<li>Hopfengabe WHP: 200g Bio Ariana, 10,5% Alphasäure, Pellet Typ 90, Ernte 2020, Hopfen und mehr, Chargennummer BE31537 </li>
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</ul>
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<h4>Gärung</h4>
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<ul>
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<li>Anstelltemperatur: 24°C</li>
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<li>Hefe: 150g Fermentis SafLager W-34/70, trocken nach Kühlung aufgestreut auf kalte Würze</li>
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<li>Nach Hefegabe abkühlen auf ca. 14°C, 2 Wochen halten</li>
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<li>Abkühlen auf <5°C</li>
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<li>Kalthopfung am 13.03.2023: 100g Bio Hallertauer Cascade, 6,4% Alphasäure, Pellets, Hopfen und mehr, 2020, Charge BE28673</li>
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<li>Kalthopfung am 13.03.2023: 100 Bio Mandarina Bavariag 6,9% Alphasäure, Pellets, Hopfen und mehr, 2020, Charge BE29498</li>
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</ul>
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<h4>Reifung</h4>
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<ul>
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<li>Flaschengärung</li>
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<li>Am 11.04.2023 abgefüllt mit 25l Speise vom Sudtag</li>
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<li>Eine Woche bei 15°C, danach kühl <10°C</li>
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</ul>
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</div>
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<div class="column right">
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<h2>Etikett</h2>
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<a href="#img1">
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<img src="boll.jpg">
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</a>
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<a href="#" class="lightbox" id="img1">
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<span style="background-image: url('boll.jpg')"></span>
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</a>
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</div>
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</div>
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</div>
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<div class="footer"><p><a href="../../../../impressum.html">Impressum</a> <a href="../../../../datenschutz.html">Datenschutzerklärung</a></p></div>
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</div>
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</body>
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</html>
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